Name: Hot-Smoked Salmon with Caper Cream Cheese
Ingredients: 12 ounces cream cheese, room temperature; ⅓ cup plain whole Greek yogurt; 1 tablespoon fresh lemon juice; ¼ small red onion, finely chopped, plus more for serving; 2 tablespoons drained capers plus more for serving; Kosher salt and freshly ground black pepper; 4 ounces hot-smoked salmon or trout; Toasted spelt bread, dill sprigs, and lemon wedges (for serving)

Ingredients

12 ounces cream cheese, room temperature
⅓ cup plain whole Greek yogurt
1 tablespoon fresh lemon juice
¼ small red onion, finely chopped, plus more for serving
2 tablespoons drained capers plus more for serving
Kosher salt and freshly ground black pepper
4 ounces hot-smoked salmon or trout
Toasted spelt bread, dill sprigs, and lemon wedges (for serving)

Steps

Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl; season with salt and pepper.
Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
DO AHEAD: Caper cream cheese can be made 1 day ahead. Cover and chill.